▢ Medium mixing bowl
▢ balloon whisk and spatula
▢ 8 inch square baking pan
Instructions
Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking pan with baking paper
In a medium bowl, combine the flour, salt and both sugars in a bowl and mix well until there are no lumps left.
Lightly beat the eggs and add them to the dry ingredients. Add the melted butter and ¼ cup of caramel too then mix until just combined.
Finally add most of the macadamias and white chocolate (reserve a small handful for the top). Mix until just combined.
Pour the batter into the tin and spread out evenly. Scatter the remaining nuts and choc chips over the top. Drizzle over most of the remaining caramel, leaving just a little for drizzling over after baking.
Bake for 30 -35 minutes until the top is dry and golden. It should be soft to touch but no wobble left when you shake it.
Cool in the tin for at least 15-20 minutes before removing to cool a little more. Can be served warm or fully cooled but hold togetehr best cooled. Drizzle the remaining caramel over the top to serve.
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Notes
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